January 16, 2013

Nutty Gingered Squash Pie

Inspired by a ten-year-old cooking student, this recipe will please all palates. Plus, it is vegan and glute-free. Enjoy for breakfast, snack, or dessert!

Nutty Gingered Squash Pie

Preheat oven to 375 degrees. Bake 1 1/2 pounds winter squash for 45 minutes or until fork tender.

Meanwhile, for the crust, combine in a mixing bowl:
1 cup almonds, ground in a spice grinder (or almond meal from Bob's Red Mill)
1/2 cup coconut flour (or shredded coconut, ground in a spice grinder)
1/2 cup millet flour (or whole millet, ground in a spice grinder)
1 teaspoon cinnamon
pinch salt

Add 4 Tablespoons coconut oil at room temperature. Toss to coat the oil with dry ingredients. Add enough cold water to make a dough ball.

Flatten it into a disc in a greased pie plate. Push the disc up the sides of the pie plate to make a shell for the filling. Set aside.

For the filling, combine in the same mixing bowl:
1 1/2 pounds winter squash, baked, peeled, and de-seeded
1/2 cup maple syrup
1 cup coconut milk
3 teaspoons grated fresh ginger
1/2 teaspoon each: cinnamon, nutmeg, allspice
pinch salt
Mix well and then puree, either with immersion blender or upright blender.

Pour into crust and bake for 40 minutes at 350 degrees. Yum!

1 comment:

Anonymous said...

Subbed sweet potato for squash - oh so yummy! Thank you for the inspiration Lisa!

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